Gingerbread Cookies

2 Sticks of Unsalted Butter, Softened (1 Cup total)

1 Cup Granulated Sugar

1 Cup Unsulphured Molasses

1 Large Egg

2 Tbsp. White Vinegar

1 1/2 Tsp. Baking Soda

1/2 Tsp. Kosher Salt

2 Tsp. Ground Ginger

1 Tsp. Cinnamon

1 Tsp. Ground Clove

1 Tsp. Vanilla Extract

5 Cups All Purpose Flour, sifted + more for dusting

Frosting

3 Tbsp. Meringue Powder

4 Cups Powdered Sugar

1 Tsp. Vanilla Extract

5 Tbsp. Water

In a large bowl, add in the butter, sugar, and molasses, using an electric mixer, whisk the mixture until smooth about 3-5 minutes.

Add in the egg, vinegar, baking soda, salt, cinnamon, ginger, clove, and vanilla extract and mix until combined.

Add in the flour 1 cup at a time until dough is formed. Divide the dough into two. Wrap in parchment paper lightly dusted with flour.

Chill the dough for 30-45 minutes.

Roll out your dough on a lightly floured work surface until it is about 1/4 inch thick. Cutout using your favorite cookie cutter and place on a parchment lined baking sheet chill once again for 8-10 mintues.

Pre-heat your oven to 375 degrees Fahrenheit.

Bake your cookies for 8-12 minutes depending on the size of the cookie cutters you used. Reroll any scrapes making sure to chill before baking.

While the cookies cool make your frosting

In a large bowl, add in the meringue powder, powdered sugar, vanilla extract, and water. Beat for 8-10 mintes until stiff peaks form and the frosting is glossy.

Frost cookies as you would like and allow to dry for at least one hour before stacking.

Serve and enjoy.